Thursday, October 23, 2008

Apple Cider Doughnuts

I saw this recipe a few weeks ago on Coconut & Lime and had to try it. Apple doughnuts are the perfect sign of fall. When I was younger we used to go to a pumpkin farm in Upstate NY and they had the best fresh doughnut holes, rolled in cinnamon & sugar. I spent last Saturday checking out a suburban pumpkin festival and decided that afterwards I'd try out these doughnuts. They are different from the fall doughnuts I grew up on, as those were cake doughnuts, and this is a yeast risen doughnut and actually my favorite kind. They were actually quite easy and so tasty that I had to promise the boy I'd make them for him when we were together again.

Apple Cider Doughnuts
from Coconut & Lime

2 1/4 teaspoons active dry yeast
3/4 cup milk, at room temperature
1/4 cup apple cider, at room temperature
1/4 cup warm apple cider (about 110 degrees)
3 1/4 cups flour
4 tablespoons butter, at room temperature
3 egg yolks
2 tablespoons sugar
1 teaspoons salt

apple cider frosting
3 cup confectioners' sugar
1/4 cup butter, at room temperature
1/4 cup apple cider

canola oil for frying

1. for the frosting: Beat all ingredients together until a spreadable icing forms.
2. doughnuts: In a small bowl, sprinkle the yeast over the warm cider in the bowl of a stand mixer or large mixing bowl. Let stand until foamy, about 5 minutes.
3. Add the flour, remaining cider, milk, butter, egg yolks, sugar, and salt until you have a soft, elastic dough that comes together easily into a ball.
4. Place the dough in a greased bowl and cover with a tea towel or plastic wrap. Let the dough rise until it has doubled in bulk, about 1 1/2 hours.
5. Flour a clean work surface. Place the dough on the surface and roll it out. Roll until it is about 1/2 thick. Cut out doughnut shapes. Do not reroll to dough.
6. Place them on a parchment or silipat lined cookie sheet, cover again with the tea towel and let them rise 15-30 minutes. They should look puffy but don't need to have doubled. (I actually didn't do this step and didn't even realize it until I was typing up this post. I don't recommend skipping it though and will do it next time I make these)
7. Meanwhile, heat (to 350) about 3 inches of oil in a heavy pot. Fry the doughnuts (2 or 3 at a time works well) flipping at least once to insure that they are golden brown on all sides, about 2 minutes.
8. Drain on paper towel lined plates or baking pans. Repeat for remaining doughnuts. Frost cooled doughnuts if desired. Eat the same day they are made.

My sister, friend and I all thought these turned out quite well. I loved the icing and the entire doughnut had a really great apple cider flavor. I made little leaf shaped Munchkins, but would like to try making a more traditional doughnut shape and size next time.

No comments: